Kvasny Prum. 1989; 35(8-9): 236-239 | DOI: 10.18832/kp1989033

Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Pat II. Technologic properties of isolated yeasts for wine-making.Peer-reviewed article

F. MALÍK, J. HRONČEK, V. VOLLEK, E. MORVAYOVÁ

The osmotolerance and the resistance to alcohol in 17 technologically significant strains of wine-making yeasts were evaluated. The course of fermentation was detected on a base of the carbon dioxide uptake. The experimental data were evaluated using statistic methods (the linear regression of linearized fermentation curves). The best osmotolerant property has been found with the strain Saccharomyces cerevisiae Tokaj 74F. The best resistance to alcohol has been found with the strain S. cerevisiae 6C isolated from South Moravia viticultural region using the autoselective effect.
(In Slovak, English summary only)

Keywords: wine, yeasts, secondary fermentation, osmotolerance, resistance to alcohol

Published: August 1, 1989